Wild Mushroom Bisque
|Author:||Inspired by Vegetarian Times, 2002.01|
|6||dried shiitake mushrooms, rinsed well|
|1/3 cups||tomato sauce|
|1 tbsp.||soy sauce|
|1 tbsp.||olive oil|
|4 medium||green onions, finely chopped|
|1/2 tsp.||dried thyme|
|2 pkg.||fresh button mushrooms, sliced (1/2-lb)|
|5 tbsp.||white unbleached flour|
|1 tbsp.||dry sherry|
|2 tbsp.||fresh parsley, chopped, plus more for garnish,|
- In large bowl, cover shiitake mushrooms with 4 cups boiling water. Let soak 10 minutes. With slotted spoon, remove mushrooms from liquid, rinse and set aside; strain mushroom liquid and reserve. Coarsely chop soaked mushrooms. Measure reserved mushroom liquid, adding water as necessary to make 4 cups. Stir in tomato sauce and soy sauce.
- In large saucepan, heat oil over medium heat. Add shallots, and cook, stirring often, 2 minutes. Add thyme and soaked and fresh mushrooms. Cover, and cook 5 minutes. Sprinkle mushroom mixture with flour, stir well, and cook 1 minute more.
- Using whisk, add reserved liquid to broth and increase heat to bring to a simmer. Partially cover pot, and adjust heat. Simmer, whisking often, 10 minutes. Whisk in soy milk, sherry and parsley. Transfer part of soup to food processor or blender and process until mixture is smooth. Mix with rest, to allow some mushroom pieces to remain. Sprinkle soup with chopped parsley, and serve.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 22g||7%|
|Dietary Fiber 4g||16%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.